Happy Monday! March is finally here and even though it doesn’t feel like spring outside, I’m celebrating like it’s springtime because this month is going to be magical for me. I’m ignoring the thermometer reading of 21 degrees, with a body check of 6 degrees otherwise I’d have a frown on my face. Instead, I’m smiling from ear to ear and counting down the days until I board the plane for Paris and Amsterdam.
I’ll be taking you along with me so don’t feel left out. I spent the weekend reminiscing about our last trip to Paris and making a list of all the places and things I want to do on this trip. Last time, we could have worn a tourist t-shirt everyday because that’s what we did the entire time we were there. It was our first time in the city of lights and I wasn’t about to miss out on visiting all the places I wanted to check off my bucket list. This trip will be different especially since we are seasoned guest. #hahaha! This holiday will include a lot of shopping, eating and enjoying the flavor of the city. The one thing I would do over if I had time would be to take another cooking class.
Just imagine, preparing a four course meal in the flat of a renowned chef with a few French phrases thrown in for flavor. This experience was paramount for me.
I have shared some of the recipes we prepared like glazed carrots and a beet concoction for our first course. Today, I’m sharing the soufflé we made for dessert.
What I learned is that soufflé is not a hard dessert to make. All you need is a little patience and a soft touch when folding in the final ingredients. Save this recipe for a special occasion and a time to practice on your French culinary skills.
Here are a list of cooking classes offered in Paris and here is the one I attended.
Until next time,
Enjoy!
Chef Fred
Yields 4 servings
20 minPrep Time
40 minCook Time
1 hrTotal Time
Save RecipeIngredients
- Melted butter, to grease
- Caster sugar, to dust
- 50g butter
- 35g (1/4 cup) cornflour
- 70g (1/3 cup) caster sugar
- 250ml (1 cup) milk
- 1/3 cup passionfruit pulp (2-3 large passionfruit)
- 4 eggs, separated
- Icing sugar, to dust
Instructions
- Preheat oven to 200°C. Place a baking tray in the oven. Grease a 1.5L (6-cup) capacity ovenproof souffle dish with melted butter. Lightly dust with caster sugar.
- Step 2
- Melt the butter in a saucepan over medium heat until foaming. Cook cornflour and 3 tablespoons of caster sugar, stirring, for 2 minutes or until the mixture begins to come away from the side of the pan. Remove from heat. Gradually add half the milk, whisking constantly with a balloon whisk until smooth. Gradually whisk in the remaining milk until smooth and combined. Place the saucepan over medium heat. Whisk for 3-4 minutes or until the mixture boils and thickens. Remove from heat.
- Step 3
- Whisk in the passionfruit pulp and egg yolks. Transfer to a bowl.
- Step 4
- Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining caster sugar and beat until firm peaks form.
- Step 5
- Add one-third of the egg white mixture to the passionfruit mixture. Use a large metal spoon to fold until just combined. Repeat, in two more batches, with the remaining egg white mixture. Spoon the mixture into the prepared souffle dish. Run your finger around the inside rim of the dish to remove any mixture.
- Step 6
- Place souffle dish on the preheated baking tray. Bake for 25-30 minutes or until puffed and just set. Dust with icing sugar and serve immediately.
